The West appears to exhibit heightened awareness about food safety, with many countries claiming that they maintain high standards during the production, distribution, storage, and sale of food, and that they have mandatory legal requirements to protect people. However, there is less understanding of what makes human diets sustainable in a way that ensures global food security and sustainability.

Recyclable. Recycled content. Compostable. Made from bio-materials. Which of these makes for the safest, most sustainable package? These can be misleading questions, especially when it comes to food packaging. Many sustainable packaging goals and trends can affect food safety work. Also, the concept of food safety as the primary element in sustainable packaging decisions must logically flow through an organization from the top down, through the key relevant vertical groups.

A team of scientists have developed a plant-based, nontoxic food packaging solution that is antimicrobial and biodegradable.

The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.

Reducing food waste is imperative for fighting world hunger, and technologies to reduce food waste can also help improve food safety, quality, and shelf life.

Sustainability solutions company Zume and chemical producer Solenis have announced a sustainable food packaging line that is 100 percent free of harmful per- and polyfluoroalkyl substances (PFAS).

Hundreds of delegates from 50 nations convened to discuss food safety sustainability and technology at the 2022 Global Food Safety Initiative (GFSI) Conference, which took place in Barcelona on March 29–31.

Dr. Markus Lipp, Senior Food Safety Officer at the UN's Food and Agriculture Organization (FAO), spoke with Food Safety Magazine during the GFSI conference on the collaborative work that FAO, GFSI, and other organizations are doing to strengthen food safety and sustainability worldwide.

To address the changing landscape of food safety, GSFI Director Erica Sheward explains how the world must shift to more sustainable production and consumption patterns, as well as make food systems less fragile and unequal; all while combatting food fraud and managing the impacts of climate change.

Researchers from NTU Singapore and Harvard’s school of public health have developed a “smart” packaging material for food.